6    Large, firm, ripe tomatoes
8    Mild green chiles (Anaheim)
1/4 c  Red wine vinegar
1/4 c  Chopped fresh cilantro
3    Cloves garlic, minced
Salt to taste
8 lb Pork spareribs
Lime slices (opt.)
1 c  Sour cream
4    Limes-cut into wedges

Make a good charcoal fire in grill. When coals are almost gray, spread to
make even layer. Set tomatoes and chiles on lightly greased grill 4-6″
above coals. Cook, turning as needed, until chiles are charred on all sided
and tomatoes are hot and streaked with brown. Add small amount new
charcoal, and mound for indirect heat. To make salsa, chop grilled tomatoes
and chiles; discard stems and seeds. Place tomatoes and chiles and their
juices in a bowl. Stir in vinegar, cilantro, and garlic; season to taste
with salt. Spread some of the salsa evenly over both sides of ribs. Place
ribs, meat side up, on grill directly above drip pan (overlap ribs to fit
on grill if necessary). Cover varbecue and adjust dampers as necessary to
maintain an even heat. Cook, bastin occasionally with some of the
remaining salsa, until meat near bone is no longer pink; cut to test (1-1
1/2 hrs.) To serve, cut ribs into 2 to 3 rib portions; garnish with lime
slices , if desired. Pass remaining salsa, sour cream, and lime wedges at
table. To eat, top ribs with salsa, sour cream, and a squeeze of lime.